I really loved this. I made without bacon out of consideration for vegetarian daughter, however, I did top my soup with a piece of bacon. Delish !! I could eat it without but it taste a lot better with. A lot of different flavors. When I make it again I may reduce the amount of pepper this coming from someone who likes a little spice. Thanks for a great recipe!!!
We really loved this soup. Instead of the butternut squash, I used some leftover mashed sweet potato (3 c. cooked) and just added it in right before the pureeing step. We like our soup really creamy, so I doubled the cream to 1/2 cup (and didn't skimp on the sour cream at the end either). Perfect! The one thing I will do next time is go with the suggestion to make more bacon for garnish. It complemented the flavors of the soup very well.
Made this last week for DH and myself. Was so good that I froze the leftovers (before adding cream) and served it to my in laws for a dinner party this past weekend. They also loved it. I served with French Tart's Stilton and Walnut rarebit and a green salad and everyone was very happy! My only change was cut and roast the squash first. Awesome! Definitely recommended using the extra bacon on top.
I kitchen tested this a couple weeks ago under the eye of a skeptical husband. I had leftover cooked acorn squash and incorporated it into the soup with the broth once the other vegetables were sautéed. Once the carrots were cooked down, I then took my hand mixer and blended the soup to a creamy consistency. The garlic and spices turn this into a wonderful savory dish. If you desire to have a little more protein in your soup, crumbled bacon or diced ham will work wonderfully. Thanks Kim for the recipe, it's a keeper in my house.
Fantastic soup!! So glad I tried this one. I bought fresh, pre-cut squash (2lbs) that I roasted before hand and then made everything exactly as is - except the smaller amount of squash. It was the perfect thickness and the flavors blend so well. I was skeptical of the lime juice but decided to try it "as is" before altering. Initial taste after just adding I didn't care for the lime but as the soup simmered and the seasonings melded I wouldn't change a thing. I liked it with or without the sour cream topper. Thanks for sharing!
Very good soup....I cut down on the red pepper as I don't like too much spice...
This is amazing! I wanted a butternut soup that had more flavor than just the squash. This fit the bill. So many flavors combine into a wonderful creamy soup. I didn't add the lime juice. I will be making this again :)
Very best butternut squash soup I have ever made! I only used three slices of bacon and I skipped the half and half and the sour cream.
Fantastic soup, thanks for posting. I was happy to use the frozen squash, it really saved time. We served this with a loaf of good bread and a hearty salad for a complete meal. It makes quite a bit, so there are plenty of leftovers.
Mmm, mmm, good! This soup was about as perfect as is possible to get. It wasn't too thick or too thin. The seasonings were right on. I followed the recipe pretty closely, but forgot to add the sour cream garnish. I didn't miss it at all. However, next time (and there will be a next time) I'll crumble the bacon extra finely. I put most of it in the freezer (before adding the cream) and plan to serve it at Thanksgiving dinner. Yes, it is that good!